On-line sensing of suitability of milk for cheese making

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1 On-line sensing of suitability of milk for cheese making

Nissim Silanikove Department of Food Science, Department of

2 Dr. Gabriel Leitner National Mastitis Reference Center, Kimron Veterinary Institute, Israel Dr. Uzi Merin, Dr. Nissim Silanikove Department of Food Science, Department of Animal Physiology, Agricultural Research Organization, The Volcani Center, Israel

3 Milk quality: fat, total proteins, casein, curd and.. intramammary Infection Cheese quality: yield, structure, smell, flavor, shelf life..

4 Traditional farming 1. Along the lactation different products are produced 2. Milk from clinically infected glands is discarded Modern dairy forming 1. Animals are milked while at different stages of lactation 2. A large number of glands are infected with a variety of bacteria

5 Dry curd vs. SCC of 15 cow s bluk milk Corralation (r= 0.24) SCC x log Somatic Cell Count Curd firmness (A30 Optigraph) Dry curd (g/l)

6 Casein vs. dry curd of 15 farms bluk milk Corralation (r= 0.81) Casein (%) Dry curd (g/l)

7 Animal model built on the gland level One udder-half identified with CNS species and the contra-lateral being free of bacteria + - S. caprae S. chromogenes S. epidermidis S. simulans S. xylosus

8 + -

9 Curd yield and clotting time of goat milk from infected vs. uninfected udder-halves 240 a P < b P < 0.02 Curd yield (g/l; wet basis) Clotting time (s) Infected Uninfected

10 Healthy Infected Staph. chromogenes Strep. dysgalactiae

11 Milk yield and SCC along the lactation of uninfected glands Milk K/day Day in milk SCC (1000)

12 Milk yield and SCC along the lactation of infected glands Milk (K/day) Days in milk SCC (x 1000)

13 * Many of the animals with subclinical chronic infection are not noted because there are no recognizable symptoms and the milk appearance is normal * End of lactation goats show increased SCC regardless of IMI ** Routine milk testing such as CMT on the animal side or more advanced techniques like the sophisticated cell counters allow the identification of subclinically infected animals close to the occurrence of the infection. However, it is laborious and/or require special equipment to perform *** On-line computerized milking systems are designed in part to overcome these conditions and to apply genuine real-time data acquisition on individual animals, including milk yield and conductivity

14 Milk yield and SCC along the lactation Milk (K/day) Days in milk SCC (x 1000)

15 Mean and SE of sheep milk and constituents according to time in the lactation and IMI ML-F ML-I EL R 2 P[F] # (Quarters) DIM 99± ± ± P<0.001 Milk (L d -1 ) 2.28± ± ± P<0.001 SCC (x 10 3 ) 129± ± ± P<0.001 Fat (g L -1 ) 72.7± ± ± P<0.05 Protein (g L -1 ) 47.7± ± ± NS Casein (g L -1 ) 35.8± ± ± NS % Casein 76.4± ± ± P<0.001 Lactose (g L -1 ) 47.9± ± ± P<0.001

16 Mean and SE of sheep milk and constituents according to time in the lactation and IMI Curd firmness (V) Clotting time (sec) ML-F = mid lactation free; ML-I = mid lactation infected; EL = end lactation

17 Log SCC of goat at mid-lactation with and without IMI and at the end of lactation without IMI % 46 % Log SCC % Goats

18 Log SCC and Cf of curd of goat milk at mid lactation with and without IMI and at the end of lactation without IMI Log SCC Low quality curd 100 correlation ( r= -0.4) Curd firmness (Cf)

19 % lactose and Cf of curd of goat milk at mid lactation with and without IMI and at the end 6 of lactation without IMI % Lactose Lactose lower than 4% Low quality curd Curd firmness (Cf)

20 Influence of percent lactose in milk on curd firmness as measured by the Optigraph 6 5 Percent lactose in milk Curd firmness (V) Sheep Goat Cow

21 * It was found that to date, lactose content is the best indicator for milk quality for cheese making. * It is already implemented in Afilab in dairy cows milking parlors It will enable on-line sensing of cow producing milk unfit for cheese making * Feasibility test of the system for small ruminants was conducted The system will enable direct and cheap daily identification of animals with milk unsuitable for cheese making

22 On-line computerized milking systems enables genuine real-time data acquisition on individual animals with milk unsuitable for cheese making

23 Thanks

The production complexity of a complex fluid

The production complexity of a complex fluid Gil Katz 1, Uzi Merin 2, Gabriel Leitner 3 1 S.A.E. Afikim, Israel 2 A.R.O., The Volcani Center, Israel 3 Kimron Veterinary Institute, Israel Outline Introduction